Monday, 20 June 2011

• Chicken and Potato Curry

  
  

  
  
  
  
  INGREDIENTS
  
  

  • 6 Chicken Thighs (bone in & skin on)
  • 1 Russet Potato, cut into bite size pieces
  • 1 Cup Plain Yogurt (I used Greek)
  • 4 Tbsp Minced Ginger
  • 4 Minced Garlic cloves
  • 1 large Onion, chopped
  • 1 large Tomato, diced
  • 1 tsp Turmeric
  • 2 tsp Garam Masala
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder/Cayenne
  • 1 tsp salt
  • 2 Tbsp of EVOO
  • 4 Tbsp Water (to mix the spices)
  • Cilantro, chopped for garnish

  
  
  
  DIRECTIONS:
  
  Cut the chicken thighs in half or in quarters, depending on how big you want your pieces.
  Place the chicken in a ziplock bag and add the yogurt, some salt, half of the garlic and ginger and mix everything well with your hands.
  Close the bag up and place it in the fridge allowing it to marinade for at least one hour.
  
  Next, you will need to prepare a mixture of spices. You will need a small cup with 4 Tbsp of water.
  Add turmeric, garam masala, cumin, coriander, chili powder and salt. Mix well and set aside for use later.
  
  
  
  Put oil into a well-heated skillet, add onions and stir fry until onions are transparently yellowish.
  Add the remainder of the garlic and ginger and keep on stirring for about 5 minutes on medium heat.
  
  
  
  Pour the spice mixture over the sauteed onions. Keep stirring everything until you see the oil separating from the onions and spices.
  Once it is done, add the tomatoes and saute some more.
  
  
  
  Add the potatoes and mix together. Take out the marinaded chicken and slowly place it over the sauce.
  Mix everything carefully and close the lid. Once the sauce boils up, turn down the heat to medium low.
  
  
  
  Keep the lid closed and let the chicken cook well. In 45 minutes you will have a delicious Indian dish! Just before serving, add some chopped cilantro.
  

  • 12:00 PM
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